Cumin-Roasted Sweet Potato and Black Bean Tacos

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet potatoes roasted with cumin and black beans, served in warm corn tortillas with avocado and lime crema for a hearty vegetarian meal. This Mexican-inspired vegetarian recipe, ready in about 35 minutes, pairs sweet potatoes, black beans, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 380 cal/serving

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Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
1 can (15 oz), rinsed and drained black beans
1 tsp ground cumin
2 tbsp olive oil
8, warmed corn tortillas
1, sliced avocado
1/4 cup (blend 1/4 cup sour cream with 1 tbsp lime juice) lime crema

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Instructions

Step 1: Preheat oven to 400°F. Toss 2 medium diced sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, and a pinch of salt, spreading in a single layer on a parchment-lined baking sheet.
Step 2: Roast for 20 minutes, stirring once halfway, until sweet potatoes are tender and slightly caramelized around the edges.
Step 3: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 4: Assemble tacos by layering roasted sweet potatoes, 1/2 cup rinsed black beans, and 2 slices of avocado on each tortilla.
Step 5: Drizzle with 1 tbsp lime crema per taco and serve immediately.